No-Churn Oreo Ice Cream

 No-Churn Oreo Ice Cream

Ingredients

 * 2 cups (480 ml) heavy whipping cream, chilled

 * 1 can (14 oz / 396 g) sweetened condensed milk

 * 1 tsp vanilla extract

 * 1/4 tsp salt

 * 1 pack (about 20–24) Oreo cookies, coarsely crushed or chopped

Step-by-Step Instructions

 * Prep the Oreos: Place the Oreo cookies into a resealable plastic bag and crush them into a mix of small crumbs and larger chunks using a rolling pin or mallet.

 * Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream on medium-high speed using a hand mixer or stand mixer until stiff peaks form.

 * Combine Base: Gently fold the sweetened condensed milk, vanilla extract, and salt into the whipped cream until smooth and fully incorporated, taking care not to deflate the cream.

 * Add Cookies: Fold most of the crushed Oreos into the ice cream mixture, reserving a handful for the top.

 * Assemble & Freeze: Pour the mixture into an 8x5-inch loaf pan or freezer-safe container. Smooth the top with a spatula and scatter the reserved Oreo pieces over the surface.

 * Chill: Cover with plastic wrap and freeze for at least 6 hours (or overnight) until firm. Serve scooped in cones or bowls with caramel or chocolate drizzle if desired.